Abstract: A soluble cascara powder product with improved compositional and sensory characteristics, for use in food and beverage products is provided, as well as methods of preparing the soluble cascara powder. The soluble cascara powder may be a blend of powders derived from coffee cherry fruit to create a highly palatable and novel soluble cascara powder product, and one with desirable compositional characteristics such as phenolic content and bioactive compound content. Example methods of processing of the coffee fruit to prepare the soluble cascara powder may also result in soluble cascara powder that will result in advantageously low turbidity levels when used in beverage compositions.